FABULOUS FISH RECIPES

Steps:

• 1. It’s worth trying to get hold of saffron for this one – it’s available from most delis and good supermarkets. It’s not cheap, but bear in mind you won’t need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven’t got one, try using a high-sided roasting tray instead, with another tray as a lid.
  2. To make the saffron aïoli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar or a Flavour Shaker™ until it turns into a mush. Add a tablespoon of mayonnaise and pound again. Stir in the rest of the mayo. Taste and season with a little more lemon juice, salt and pepper.
  3. Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren’t tightly closed, give them a sharp tap. If they don’t close up, throw them away.
  4. Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil. Slice up the rest of the garlic and fry it in the oil until lightly golden. Add the wine and the tomatoes and the basil stalks and bring to the boil. Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.
  5. Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish fillets and langoustines or prawns are cooked through. (Discard any clams or mussels that don’t open.)
  6. Toast the bread on a hot griddle pan and get out the serving bowls. Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly. Top each bowl with some fennel tops, basil leaves, a drizzle of extra virgin olive oil and a big blob of saffron aïoli.

Steps:

• For the filling, pour the milk into a large saucepan and add the onion and bay leaves. Season with salt and freshly ground black pepper. Place the fish fillets in the pan and bring to a very gentle simmer. Cover with a lid and cook for two minutes. Remove from the heat and set aside to stand and infuse for five minutes until the fish is almost cooked. Drain the fish through a colander into a bowl, then pour the milk into a jug.
• Meanwhile, for the topping, cook the potatoes in simmering water for 15 minutes or until the potatoes are soft. Drain in a colander then return to the pan and mash with the butter, cream and three-quarters of the grated cheese. Season to taste with salt and freshly ground black pepper.
• Preheat the oven to 200C/400F/Gas 6.
• Fill a saucepan one-third full with water and bring to the boil. Gently add the eggs to the water and cook for nine minutes. Drain in a colander under running water for 1-2 minutes then transfer to a bowl of very cold water and set aside.
• Melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, and then gradually add the infused milk, wine and cream, stirring over a medium heat for five minutes until the sauce is smooth and thick. Season with salt and freshly ground black pepper.
• Remove the sauce from the heat and add the dill fronds into the sauce. Peel the eggs and cut in half.
• Spoon a third of the sauce into the base of a large ovenproof dish or 6-8 individual dishes. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go, discarding the skin, onion and bay leaves. Place half the eggs on top and pour over another third of the sauce. Continue with the layering process until the ingredients are used up.
• Spoon the potato over the fish mixture, starting at the edges before making your way into the centre. Fluff up the potato with a fork and sprinkle with the remaining cheese. Place the dish on a baking tray and bake in the centre of the oven for about 45 minutes or until the top is golden-brown and the filling is bubbling.